Plant-Based Chili Ginger Noodles with Edamame & Peanuts


fresh ingredients


  • 10 oz
    beyond meat
  • 6 oz
    egg noodles
  • 2 oz
    purple cabbage
  • 2 oz
  • 4 oz
  • 2 oz
    green onion
  • 2 oz
  • 6 oz
    stirfry sauce (contains miso, hoisin, ponzu)
  • 1 oz
    sweet chili sauce
  • 12 pcs
  • 1 oz
    ginger/onion/garlic/sesame oil blend

Not Included

Salt & pepper

Olive oil


Kitchen Items Needed

Medium pot

Large pan/skillet 

Medium skillet

Small bowl 

Box grater

cook along



Bring a medium pot of salted water to a boil;

Trim & thinly slice green onion, dividing into white & green parts into separate piles;

Core, thinly slice cabbage;

Grate carrots;

Cut lime into wedges.

1Cook Beyond Meat

Heat a drizzle of oil in a large pan/skillet over medium-high heat. Add beyond meat & press into an even layer using a spatula. Cook, without stirring, until browned on bottom, 2-3 minutes. Add ½ stirfry sauce & white parts of green onion. Cook, breaking up beyond meat into pieces, until fragrant, 1 minute. Add edamame, & cook until beyond meat is cooked through, 1-2 minutes. Remove from heat; cover to keep warm.

2Cook Noodles

Meanwhile, add noodles to pot of boiling water. Cook, stirring occasionally, until tender, 3-4  minutes. Drain & rinse thoroughly under cold water, 30 seconds.

3Make Veggies

Heat another skillet over medium high heat. Add ginger/onion/garlic blend. Cook for 30 seconds until fragrant. Add cabbage & carrot, 1/2 of stirfry sauce, cooking until crisp tender, 3-5 minutes. 

4Finish & Serve

Add drained noodles to pan with "meat" mixture; add cooked veggies. Pour remaining stirfry sauce over noodles. Toss noodles with sauce & "meat" mixture until thoroughly coated & combined. Divide noodles between bowls. Top with remaining green onion & peanuts & drizzle sweet chili sauce. Serve with lime wedges on the side.